Ingredients:

  • 6 large eggs
  • Water (enough to submerge eggs, about 8-10 cups or 2-2.5 liters)
  • Ice (for ice bath, about 2 cups or 500 mg)

Instructions:

  1. Fill a medium saucepan with water
  2. Bring the water to a rolling boil over medium-high heat.
  3. Gently lower the eggs into the boiling water using a slotted spoon or tongs.
  4. Once all eggs are in, lower the heat to maintain a gentle boil.
  5. Cook for 10-12 minutes depending on desired doneness (10 minutes for a slightly soft center, 12 for fully hard-boiled).
  6. While eggs are cooking, fill a bowl with ice and water for chilling.
  7. When time is up, use a slotted spoon to transfer eggs to the ice bath. Let them cool for at least 5 minutes.
  8. Peel the eggs under running water for easier shell removal. Enjoy as-is or with your favorite seasoning.